An initial burst of high heat followed by a low-and-slow cooking produces a rich, melt-in-your-mouth pork belly. This cut of meat is good for crowds because a little goes a long way.
Sweet and Spicy Roasted Pork Belly
Makes 6 to 8 servings
- ½ cup firmly packed light brown sugar
- 2 tablespoons kosher salt
- 2½ teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon crushed red pepper
- 1 (4-pound) pork belly, fat cap attached, skin removed
- 2 tablespoons olive oil
- In a small bowl, stir together brown sugar, salt, chili powder, onion powder, cumin, paprika, and red pepper. Measure ¼ cup mixture; reserve remaining mixture in bowl.
- Place pork belly, fat side up, on a rimmed baking sheet. Using a sharp knife, score fat in a ½-inch-wide crosshatch pattern. Gently rub ¼ cup brown sugar mixture onto fat. Refrigerate, uncovered, overnight.
- Preheat oven to 450°. Let pork stand at room temperature for 15 minutes.
- Pat pork dry with paper towels. Rub oil all over pork; sprinkle remaining brown sugar mixture all over pork. Place pork, fat side up, in a 14-inch cast-iron skillet.
- Bake for 30 minutes. Reduce oven temperature to 300°. Bake until top is golden brown and crisp and pork is tender, 2 hours and 30 minutes to 3 hours more. Let stand for 10 minutes before serving.